Here is one version of the popular Greek country salad χωριατικη σαλατα.
sweet, ripe tomatoes
garden cucumbers (or hothouse cucumber)
(green bell pepper)
good olive oil
white wine vinegar
(fresh herbs: oregano, thyme, basil etc)
Rinse and dry the lettuce leaves and tear them in bite-size pieces. If you are using garden cucumbers with large seeds and bitter skins, peel them and remove the seeds. Hothouse (English) cucumber does not necessarily have to be peeled or deseeded.
Cut cucumbers, tomatoes and green pepper in suitable pieces. Halve and slice or chop the onion. Line the bottom of a wide salad platter with the lettuce. Arrange the cut vegetables on the lettuce. Scatter olives and diced or crumbled feta cheese on top. Season with salt and pepper and drizzle with oil and vinegar. If using herbs, chop them finely and scatter over the salad.
You can also mix the oil and vinegar with the spices and the chopped herbs before pouring the mixture over the salad.
Serve the salad as an appetizer with ouzo or as a main dish with retsina wine and some good country bread.
Recipe source: chef Yiannis Zervakis, YLE Radio Extrem/Bahia, between 1997-2001.